- PREP TIME
- COOKING TIME
- SKILL LEVEL
INTERMEDIATE - MAKES
24
SERVINGS
INGREDIENTS
- 1 pkg. (16.5 oz.) NESTLÉ TOLL HOUSE Refrigerated Sugar Cookie Bar Dough
- 1/2 cup seedless red raspberry jam
- 1 cup (6 oz.) NESTLÉ TOLL HOUSE Premier White Morsels, divided
- 1 cup (6 oz.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels, divided
- 1 pkg. (8 oz.) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup slivered almonds
INSTRUCTIONS
PREHEAT oven to 325° F. Grease 13 x 9-inch baking pan.
PLACE bar in prepared baking pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom and one inch up side of pan.
STIR raspberry jam in small bowl until smooth. Spread the jam evenly over the dough leaving a 1/2-inch border. Sprinkle 2/3 cup white morsels and 2/3 cup mini morsels over the jam.
BEAT cream cheese and sugar in medium mixer bowl until smooth. Add egg and vanilla extract; beat until combined. Spread cream cheese mixture over the morsels. Sprinkle the top withremaining 1/3 cup morsels and almonds.
BAKE for 35 to 40 minutes or until sides are golden brown and center is set. Cool completely in pan on wire rack. Refrigerate for at least 2 hours. Cut into bars.
PLACE bar in prepared baking pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom and one inch up side of pan.
STIR raspberry jam in small bowl until smooth. Spread the jam evenly over the dough leaving a 1/2-inch border. Sprinkle 2/3 cup white morsels and 2/3 cup mini morsels over the jam.
BEAT cream cheese and sugar in medium mixer bowl until smooth. Add egg and vanilla extract; beat until combined. Spread cream cheese mixture over the morsels. Sprinkle the top withremaining 1/3 cup morsels and almonds.
BAKE for 35 to 40 minutes or until sides are golden brown and center is set. Cool completely in pan on wire rack. Refrigerate for at least 2 hours. Cut into bars.
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